Place lentils in saucepan and add just enough water to cover them by 1cm. Add turmeric, fenugreek, 3 sprigs of the curry leaves, garlic, ½ of the onion, 4 of the chillies, pandan leaf (optional) and ½ of the coconut cream; bring to the boil.

Reduce heat to very low and simmer, uncovered, stirring occasionally until liquid is absorbed and lentils soften.

Add remaining chillies and tomato. Season with salt and stir in the remaining coconut cream. Simmer further 10 minutes or until coconut is absorbed.

Finally, heat oil in a small frying pan and cook remaining onion, curry leaves and mustard seeds, stirring often until the seeds start to pop.

Stir the tempering mixture, curry leaves, onions, etc. into the dahl and serve with rice.